An easy-to-make entrée flavored
with a spicy marinade; serve the shrimp on a bed
of salad greens or with rice.
1 tablespoon olive oil
2 garlic cloves, pressed
1 teaspoon minced peeled
1/2 teaspoon dried crushed
16 uncooked jumbo shrimp,
4 12-inch-long wooden
skewers, soaked in water 30 minutes
1/4 cup chopped fresh
Lemon or lime wedges
Mix olive oil, garlic, minced
ginger and crushed red pepper in shallow dish.
Add shrimp, turning to coat with oil mixture.
Let stand at room temperature 15 minutes or
refrigerate up to 2 hours.
Prepare barbecue (medium-high heat) or preheat
broiler. Thread 4 shrimp on each of 4 skewers.
Grill or broil just until cooked through, about
3 minutes per side. Sprinkle shrimp with chopped
cilantro. Garnish with lemon or lime and serve
Makes 4 servings.